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5 from 1 vote

Butternut Squash Mac and Cheese (with peas)

This Butternut Squash Mac and Cheese is going to get veggies in at mealtime in a whole new way! Super simple to make, family-friendly, and delicious!
Prep Time5 mins
Cook Time15 mins
Course: Main Course
Cuisine: American
Keyword: added veggie recipe, homemade mac and cheese
Servings: 4 servings
Calories: 394kcal


  • 8 ounces small shaped pasta
  • 2 tablespoons flour
  • 1/2 cup milk plus extra for thinning, if needed
  • 1 cup grated cheddar cheese
  • 1/2 cup butternut squash puree
  • 1/4 teaspoon garlic powder
  • 3/4 teaspoon salt or to taste
  • 1 cup peas


  • Bring a large pot of salted water to a boil. Add pasta and cook to package directions. Once cooked, drain and set aside in a separate bowl.
  • Return the pot to the stove. Combine milk, cheese, butternut squash puree, salt, flour, and garlic powder in the hot pot. Over low heat, stirring often, cook mixture until thickened and smooth in texture. About 3-4 minutes.
  • Add the pasta back into the pot with the butternut squash/cheese sauce. Mix until all the pasta is coated. Stir in peas and let them "cook" in the hot pasta for a few minutes. Add a tablespoon or two of extra milk if needed to thin out cheese sauce.
  • Taste and add extra salt or extra cheese if desired. Enjoy warm


Calories: 394kcal | Carbohydrates: 54g | Protein: 18g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 33mg | Sodium: 631mg | Potassium: 351mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2470IU | Vitamin C: 18mg | Calcium: 268mg | Iron: 2mg